This basic sweet dough can be used to make a variety of recipes, including rolls and breads. It is a versatile dough that can be flavored with different extracts or spices.
2 1/2 cups all-purpose flour, divided
1/3 cup sugar
2 1/4 teaspoons active dry yeast
3/4 teaspoon salt
1/3 cup milk
1/3 cup water
1/4 cup butter, cut up
1 egg, at room temperature
Combine 1 cup of the flour, the sugar, yeast, and salt in a mixing bowl and mix with an electric mixer until just combined.
Combine the milk, water, and butter in a saucepan over medium heat. Heat until the mixture is 120 degrees F and the butter melts (but do not let it heat to more than 130 degrees F).
With the mixer running on medium speed, slowly add the milk mixture to the flour. Beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and 1 cup of the flour. Beat on medium-high speed for 2 minutes. Add the remaining flour as needed to make a soft, thick dough.
Turn the sweet dough out onto a lightly floured work surface. Knead for 6-8 minutes or until it is smooth and elastic. Shape the dough into a ball. Grease a bowl well with butter. Place the dough ball in the bowl, turning to coat the dough in the butter. Cover the bowl with a tea towel and let the dough rise in a warm, draft-free location for 1 to 1 1/2 hours or until doubled in size.
Punch the dough down and knead for 1 minute. Cover again and let it rest for 10 minutes.
Shape or use the dough as desired. Place on a baking sheet and let rise until doubled. When ready to bake, preheat the oven to 350 degrees F for about 15 minutes or as needed depending on the use.
You can substitute whole wheat flour for all-purpose flour, but it may result in a denser dough. A 50-50 mix is often recommended.
Instant yeast can be used in place of active dry yeast. Use the same amount.
Almond milk, soy milk, or oat milk can be used as a non-dairy substitute for regular milk.
A warm, draft-free location is typically around 75-80 degrees F.
The dough should be noticeably larger, and when poked, it should slowly spring back.
The dough should be smooth, elastic, and slightly tacky but not sticky.
Yes, the dough can be frozen after the first rise. Thaw in the refrigerator and allow to come to room temperature before shaping.
The recipe can be doubled or halved, but you may need to adjust rising and cooking times. Also, keep in mind that because baking recipes are so specific that doubling or halving a recipe may throw the balance of ingredients off. We recommend making two batches instead of doubling, or a whole batch and using half for another use instead of cutting the recipe in half.
Yes, you can make the dough a day ahead and let it rise in the fridge overnight. Allow it to come to room temperature before shaping.
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